Chef Klassy Kinks | Squash and Bean Enchiladas

Full disclosure: I’ve realized the whole Betty Crocker thing is cool and all, but I’m in no way shape or form a food blogger, and hence, shouldn’t be pretending I’m Giada up in my apartment kitchen. But a girl’s gotta eat right? So I’m cutting down recipes to bimonthly sharing, rather than weekly (unless there’s mass protest). Today’s recipe goes down in the top ten yummiest random things I’ve cooked; my mom used to say that some of her best recipes were randomly whipped up and I believe it! You’re probably thinking I should rename this serious: “everything Ije can possibly make with squash”, to which I would say, “don’t dare me” lol. Anyway, If you like (unauthentic) Mexican food and want a healthier substitute for chicken or beef filling, check out this recipe:

Cooking Tip: I use coconut milk often to substitute for recipes that call for cream. It’s thicker than regular milk but doesn’t have as many calories or as much cholesterol as heavy cream.

In a separate pan, melt a tablespoon of butter. Add a tablespoon or so of flour, 1/3 cup coconut milk, 1/3 cup water, 1/4 cup of cheese and seasoning salt. Cook over medium-low heat to combine to make the sauce.

Preheat oven to 375°F.

Add black beans to squash and vegetable mixture. Squash should begin to become tender, though not mushy. Stir well and cook for a few minutes.

While not the prettiest thing I’ve made, this was one of the tastiest. I definitely should have made more sauce as they came out less saucy then I would have liked. But all was fixed with some tasty mango salsa that I randomly had in my fridge; the sweetness of the mango really combined well with the crazy heat (a bit too much jalapeño) of the enchiladas to make a spicy sweet and tangy dish! I’ve never attempted making any kind of Mexican food, so I was super proud of myself for this venture, and my tummy approved since I straight knocked out for an hour or so before Scandal! This would be a great dish for entertaining too; the enchiladas are hearty and filling, but also quick to throw together.

Have you ever made enchiladas? Do you dabble in Tex-Mex cuisine?

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KlassyKinks.com founder and editor, Ijeoma Eboh, is on a mission to change perceptions of kinky textured hair around the world. Born in Nigeria but growing up in the United States, she remembers being coaxed to sit a little while longer while the relaxer “took” by repeating the mantra “beauty is pain.” After a 15 year relationship with relaxers, Ijeoma decided to grow out her thin, shoulder length wisps of hair simply to see what her God-given hair looked and felt like. A graduate of Harvard University, Ijeoma is now pursuing a doctoral degree in History and Ethics of Public Health while trying to sustain an exciting life in New York City.

One thought on “Chef Klassy Kinks | Squash and Bean Enchiladas”

You cannot go wrong with beans, squash, & cheese! looks delish! My only protest is that you NEVER make an extra to bring for me. Just send me a text when you cooking and I won’t bring lunch the next day